This turkey lentil soup is a healthy and delicious way to use up leftover turkey. Fiber rich and hearty with lentils, carrots, and spinach.
A great detox soup after all of the heavy holiday eating and it’s crazy easy to make with one pot clean up!
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I love Thanksgiving, the turkey, the gravy, the stuffing, the mashed potatoes and gravy. Yes, I said gravy twice.
But as yummy as they all are, I do get tired of them after a few days. And lets not even talk about getting on the scale!
So before I send the rest of the leftover turkey to the freezer, I’m making this scrumptious soup for a bit of a detox.
If you don’t have any turkey, just use cooked chicken.
If this soup seems familiar, it’s much like my Sausage Lentil Soup.
Start by adding the first 7 ingredients (through the pepper) to a big dutch oven.
Bring it to a boil then reduce the heat to a simmer. Cover the pot and simmer the soup for 25 minutes.
Then add the rest of the ingredients. I like a mix of white and dark meat turkey, you use what you like best.
Bring it to a boil again and reduce the heat to a simmer. Simmer, covered, for another 10-15 minutes or until the lentils and carrots are tender.
I always like some warm bread with my soup but I had these rolls leftover from Thanksgiving. Two of my favorite bread recipes are Apple Ale Beer Bread and Cheese Garlic Biscuits. Both are no-rise breads that are super easy to make.
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